Now immerse the pieces in molten cooking chocolate. There should be
* When you chuck in the sodium bicarbonate, the syrupy stuff suddenly fizzes up. You’ve gotta be quick coz, if you dawdle, it’ll go flat again. So remember kids, the sequence is:
1. unpromising syrupy stuff in pan
2. sodium bicarbonate goes in
3. stir like a mad hippy
4. everything fizzes up
5. you pour fizzy goo onto tray where it spreads out to a puddle about half an inch thick.
You need to do these 5 stages in a total time of about 10
to 15 seconds.
After about 20 minutes, the stuff in the tray will be beginning
to set. Now is the time to score it with a knife into bar sized
chunks.Two hours later, it should be rock hard and you’ll
be able to pick the large
solid thing out of the greased tinfoil and snap it along the
grooves where you scored it with a knife.
instructions of the packet that explain how the cooking chocolate
should be used but, basically, the usual procedure involves melting
this chocolate in a bowl that is sitting in a slightly bigger bowl
of very hot water.
When you’ve dipped your chunks, leave the wet chocolately
Blubber Bars to dry on a grill rack.
Finally, don’t forget to wrap the finished bars up
in a Blubber Bar wrapper!
Design your own or print out our design.
Don’t forget to stick the ends of the wrapper down with sellotape
unwrap itself and the true horror of the Blubber Bar will be revealed
before the eater has a chance to make their own grim discovery.
Strangely enough, BLUBBER BARS are absolutely, utterly, fabulously, indescribably delicious.
© Last Ditch Television MMXIII